Summer fresh Instant Pot mini dill potatoes are the perfect side dish for your next salmon dinner or Swedish Midsummer menu. They are excellent alongside barbecue meals with steak or kebabs.
In the fall and winter they can be enjoyed with curries and stews. Pressure cooking potatoes with fresh dill allows for a delightful dill infused flavor that is present throughout the potato dish.
They are easy to make and everyone in your family will love these bite sized morsels. It’s a hands free process when the Instant Pot is used.
Just set it and you won’t have to monitor continuously, as is the case with stove top cooking, to ensure the water doesn’t boil over on the stove. If you’ve ever had that happen, you know it’s not pretty.
With the Instant Pot, there’s no need to baby-sit the potatoes. And they are cooked perfectly through, tender on the inside.
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Ingredients in Instant Pot Mini Dill Potatoes
- New Potatoes or Mini Potatoes — New potatoes are preferred, but as they aren’t always available, mini potatoes can be used.
- Fresh Dill — sprigs of fresh dill, you can keep them large or snip them into smaller pieces if you like.
- Salt — Himalayan
Recipe Variations to Try
If you don’t have mini potatoes, follow the same procedure, except add dill to regular, peeled and quartered potatoes. These will be even more dill infused, since they are peeled and cut.
You can also add fresh dill to the water similarly when making Instant Pot mashed potatoes. We love dill mashed potatoes with salmon fillets, turkey, ham, roast beef, Irish meat stews or any other hearty curries, chilis or stews.
If you have any dill potatoes leftover, you can dice them and make a potato salad.
What to Serve With Instant Pot Mini Dill Potatoes
These mini dill potatoes taste best topped with some sour cream (try yogurt or labneh) and fresh snipped chives.
They are perfect for a Swedish Midsummer menu (Svensk Midsommar meny) that basically includes many varieties of pickled herring (sill), these mini dill potatoes (dilpotatis) topped with sour cream and chives, buttered crisp bread and a salad.
Some other Midsummer specialties are smoked salmon (gravad lax), chanterelle pie (quiche with chanterelle mushrooms) and shrimp salad (rakröra).
Common Midsummer beverages are nonalcoholic sparkling pear or apple cider for the children (IKEA often carries these ciders in its grocery store) and aquavit or snaps for the grown ups.
It’s a common tradition to have a piece of pickled herring ready on your fork before taking a shot of aquavit during celebratory meals like Midsummer or Kraftskiva (Crayfish party usually in August).
You might not think pickled herring as a chaser would be good, but after about the second round it starts to make perfect sense! If you want to give it a shot, try it (responsibly) and see!
It’s difficult to find good pickled herring outside of Sweden. The brands in most regular north American grocery stores are just not the same. Your best bet is IKEA grocery if you have one nearby, or a local Swedish or Scandinavian club near you that has a Christmas market with Swedish food imports for sale.
If you’re able to get your hands on a few jars, place your pickled herring on a plate, add these dill potatoes with sour cream and chives, and some buttered crispbread and you will have a Glad Midsommar!
It’s seriously one of my favorite dinners to make. These Instant Pot dill potatoes are the easiest side dish, and if you can open jars of pickled herring – dinner practically serves itself! That’s enough reason to celebrate right there!
Swedish Midsummer usually takes place in late June.
For other times of the year, as part of our regular dinner rotation, we love to enjoy these potatoes with salmon fillets.
It’s so nice to keep a few standardized dinners that you know everyone loves, so you can remove the guesswork, plan ahead and save time.
Try dill potatoes as a side dish with your favorite steak or BBQ spare ribs.
Preparation and Storage Tips
Ensure your potatoes are clean by scrubbing each with a potato scrubber. You can find prewashed mini potatoes in packages in the produce section of your local grocery store. I usually still give them a rinse and quick clean but you don’t have to.
Store your mini potatoes in a cool, dry place and they should keep well for at least a week. As with many of our vegetables, we plan to consume them relatively soon after purchase (within a week) anyhow, so they will remain fresh.
Once cooked, they will last for about three days in the fridge, but we usually try to get to the leftover potatoes within a day or two.
Instant Pot Mini Dill Potatoes
- 680 g New Potatoes, mini potatoes, washed and unpeeled
- 1 Cup Dill, Fresh sprigs
- 1 teaspoon Salt, Himalayan
- Add mini potatoes to the Instant Pot.
- Pour 3 cups of water into the Instant Pot or enough water to barely cover all the potatoes.
- Add dill and salt to the Instant Pot, over top of the potatoes.
- Close the lid and turn the Instant Pot's pressure valve to SEALING. Set to HIGH Pressure for 8 minutes. Quick Release the pressure when complete, by turning the pressure valve to VENTING.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.